Republic of the Philippines

Department of Education
Region III - - Central Luzon
Schools Division OF CITY OF MEYCAUAYAN
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan
__________________________________________________________________________________________________

TECHNOLOGY LIVELIHOOD EDUCATION

(FOOD (FISH) PROCESSING 10)
MODULE 1

I.INTRODUCTION
Food processing equipment is an umbrella term referring to the components, processing
machines, and systems used to handle, prepare, cook, store, and package food and food products.
Although this equipment is primarily aimed toward the transformation example., increasing the
palatability, consumability, and digestibility or preservation for instance., extending the shelf life—
of food, some pieces of equipment are also employed to perform preliminary or auxiliary functions,
such as handling, preparation, and packaging.
The lesson deals with how to select and prepare the different basic equipment used in Food
(Fish) Processing. This includes the different types, characteristics, functions of basic equipment.
II.LEARNING COMPETENCY:
Select and Prepare Equipment for use (TLE_AFFP10-OE-Ia-1)
III.DURATION
This module will be covered for one-week discussion.
IV.LEARNING OBJECTIVES:
At the end of this module you are expected to:
1. identify and access basic machine/equipment required to complete task of having a good
brand;
2. classify the different machines/equipment in preparation of processed food;
3. illustrate tools in preparation of processed food;
4. demonstrate how to use refrigerator/freezer.
V. CONTENT:
Types, Characteristics and Functions of Basic Equipment Used in Food (Fish)
Processing
Pre-Assessment:
Multiple Choice:
Directions: Read the questions carefully and choose the best answer from the options given.
Write the letter of your answer in your notebook.
1. What equipment is used for storing foods like fruits and vegetables in low temperature (4°C)?
a. freezer b. refrigerator c. sealer d. vacuum cleaner

2. What is the function of gas range?

a. Wrapping the foo/fish
b. Measuring the temperature of the food/fish
c. Heating the food/fish during processing.
d. Measuring the sugar content of sap and syrup.

3. Which of the following is used for sealing of cans?

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 a. Can sealer
b. Vacuum machine
c. Smoke house
d. Poly/Impulse sealer

4. Which of the following is used in mixing food?

a. electric mixer b. food processor c. meat grinder d. freezer

5. Which of the following used to measure small quantities of ingredients?

a. graduated cylinder
b. measuring cup
c. refractometer
d. measuring spoon
6. Which of the following is used to measure the sugar content of sap and syrup?
a. Thermometer b. salinometer c. refractometer d. dial thermometer

7. What device used to measure volume of liquid?

a. graduated cylinder b. beaker c.dial thermometer d.salinometer

8. If freezer classified in equipment, knives is in _____________?

a. Measuring b. cutting c. mixing d. none of these

9. Which of the following is not preparing tools?

a. spatula b. ladle c. salinometer d. tongs

10.Which of the following tools used to hold food during preparation and cooking food?
a. Tray b. mixing bowl c. casserole d. carajay
A.1 Keypoints
Fitting processing equipment helps in the fast-paced processing of food. One of the important
factors to have a good quality of processed food products is knowing the different tools and
equipment in preparation. To produce a bulk piece of products is important in Food Processing
industry. Factories could only do that if they have the processing equipment that could help them
manufacture the food that the client has ordered. Using traditional or home processing equipment
could not survive the large orders, which is the reason why processing equipment made for factories
is the appropriate thing for food establishments.
In this module you will learn what are those tools and equipment and its characteristics.
A.2 Engage Motivation
Draw a line the words that you can see inside the box. Pictures beside will serve as your guide.
F E E Z E R M Y R A
K L M S C A L E R J
C D E M J C A H Y O
M H E T D E D J E S
U S C H E Y L A N H
A T D E J S E U S C
G A S S T O V E C H
R Y S R D J E D U S
A M I X E R M N A M
E G H H H T R S G B

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A.3 Discover

Processing food can be a lot of fun, but without the right equipment, it will cause you a lot of
headaches. Just a carpenter requires the proper tools to build a house, you are going to need
the proper tools and equipment for your processed food. If you are getting to food processing
industry, check out the list below and make sure you have these tools and equipment in your
laboratory.
In that matter, let you know the different classification of tools and equipment used in
processing food.
Equipment Large devices commonly functioned by electricity
Measuring Tool Used to measure ingredients
Cutting Tools Used in portioning or cutting food/fish
Preparing Tools Specific type of utensils designed for food preparation.

Now let us proceed to identify what are the tools and equipment in each classification.

Type and Name of Function/ Uses Characteristics Illustration

Equipment
Equipment
1. Refrigerator It is used for Available in
storing foods like different sizes
fruits and
vegetables in a low
temperature (4°C)

2. Freezer It is used for Available as vertical

storing foods like or upright freezer
fish and raw meat
on above freezing
point (0°C and
below)
3. Vacuum Pack It is used for Heavy duty
Machine vacuum packaging
where air is
removed during
sealing

4. Gas Range This is used heat Comes in various

source during sizes/capacities
cooking or for
processing foods

5. Pressure This is used to Usually made of

Cooker process food/fish heavy-duty metal
packed like canned and available in
sardines in a different capacities
hermitically sealed
container at high,
controlled
temperature and
pressure for a
certain period.

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6. Can Sealer This is used for Made of heavy
sealing can metal and operated
manually

7. Smoke House This is used for Comes in different

smoking fish and types like cabinet,
other fishery/food barrel, or drum
products.

8. Poly/Impulse This used to seal Comes in different

Sealer packaging and types
another
thermoplastic
material.
9. Electric Mixer This is used for Use for preparing
mixing foods. food like cakes.

10.Food It is used to Usually has many

Processor facilitate repetitive functions like
task in the extracting juices,
preparation of food. mixing ingredients.

11.Meat Grinder It is used for fine Manually or

chopping of meat electrically operated
and fish.

12.Gas Stove This is used as a Available in single

source of heat or double burner.
usually used for
cooking.

Measuring Tools
1. Weighing This is used to Has different
Scale weigh raw capacities and
materials and other sensitivities.
ingredients. This is
used to measure
small quantities of
ingredients.

2. Measuring These are used to With fractional

Spoon measure small measures such as
quantities of 1 tbsp.; 1 tsp. ½
ingredients. tsp., ¼ tsp., and
1/8 tsp.
3. Measuring These are used for With fractional
cups for Dry measuring dry measures, like 1
Ingredients ingredients. cup, ½ cup, ¼ cup,
1/8 cup

4. Measuring These are used for Usually made of

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 cup for measuring liquid transparent glass
Liquid ingredients. or plastic with
Ingredients graduated cup
fractions-1, ¾,
2/3 , 1/3, ¼ or 1/8
cup.
5. Refractomete It is used to Looks like telescope
r measure the sugar where
content of sap and measurement is
syrup. seen by looking in
the ocular lens.

6. Salinometer It is used to Usually made of

measure the pH glass and floats
level and degree of when soaked in a
salinity or brine solution.
strength of a
solution.
7. Kitchen/Dial It is used to Comes in round
Thermometer measure the and rod shape
temperature of a
sugar mixture and
used during
pasteurization of
vinegar.
8. Beaker It is used for Usually made of
measuring liquids transparent glass.
or solutions.

9. Graduated It is used for A wide-mouth cup

Cylinder measuring the usually made of
volume of the glass.
liquid.

Cutting Tools and

1. Knives For cutting or Comes in various
slicing fish or meat kinds. Ex. Paring
and other food knife
items; for scaling
fish.
2. Slicers For slicing fruits Usually made of
and vegetables. plastics and metals
in various sizes.

3. Peelers Used for removing Small and handy

thin skins of fruits made of metal
and vegetables

4. Kitchen Used for trimmings Usually in various

Scissors the fins of fish. shapes and sizes.

Preparing Tools
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1. Scalers Used Removing Usually with
scales of fish deep and
pointed sharp
edges.

2. Spatula Used for levelling Has flat edges,

of ingredients. made of plastics
and metal.

3. Ladle Used for Available in

scooping and wood, plastic,
mixing of food. metal.

4. Tongs Used to lift or Has two long

handle food and arms made of
other raw metal or plastic.
materials
especially when
it is hot.
5. Colander Used to drain Available in
water from food. various sizes
and forms; some
with stand.
6. Basin Used for washing Available in
purposes and as different sizes;
a container for usually deep and
cooked food. round; comes in
plastic,
aluminum, or
enamel.
7. Chopping Used for cutting, Available in
board chopping food different sizes;
and other raw usually made of
ingredients. wood or plastic.
8. Trays Used for serving Available in
and holding food. different forms
and sizes;
usually made of
aluminum,
metal, or plastic.

9. Strainer Used separate Available in

solid from liquid different sizes
materials or sift and shapes;
the particles of usually made of
food. metal and
plastic.
10.Steamer Used for Available in
steaming foods different sizes;
small, medium,
large.

11.Sauce pan Used for cooking Usually with

handle

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 12.Carajay Used for frying or Comes in
sautéing big various sizes (as
amount of food in small,
medium large)

13.Frying pan Used for frying or Usually made of

sautéing small metal and comes
amount of food. in various sizes.

14.Casseroles Used for cooking Available in

boiling different sizes

15.Double Used for cooking Available in

Boiler boiling different sizes

16.Hair Dryer Used for plastic Electrically

sealing of bottles operated,
and jars. Available in
different shapes,
color, and sizes
17.Mixing Bowl To hold food Available in
during glass, plastic,
preparation and porcelain; comes
cooking. in various sizes

18. Forceps Used for Usually made of

removing spines metal: has
as in deboning of pointed or
fish. curved tip.

A.4 Practice Drills

A.4.1 Activity 1
Directions. Identify what is being asked in each sentence. Choose your answer in the box below.
Write your answer in your notebook.
______________1. This used to seal packaging and another thermoplastic material.
______________2. It is used to measure the pH level and degree of salinity or brine strength of a
solution.
______________3. It is used for removing thin skins of fruits and vegetables.
______________4. It is used for levelling of ingredients.
______________5. It is used for frying or sautéing small amount of food.

Carajay Poly/Impulse Sealer Spatula Frying pan

Salinometer Peeler

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A.4.2 Activity 2
Directions. Classify the different tools and equipment in food(fish) processing. Write E for
equipment, ME for measuring tool, CT for cutting tool, and PT for preparing tool. Write your answer
in your notebook.

1. casserole

2. kitchen scissors

3. kitchen thermometer

4. meat grinder

5. scaler

A.4.3 Activity 3
Directions. Illustrate the following tools and equipment. Draw it in your notebook.

Measuring Kitchen
Freezer spoon scissors colander Frying pan

A.4.4 Activity 4
Demonstrate how to use the measuring device. Choose only one device.
a. Weighing scale
b. Kitchen Thermometer

Note: Upon completion of the activities, you will be graded using the following RUBRICS:

A. How to use weighing scale:

STEPS EXCELLENT SATISFACTORY NEEDS

(3) (2) IMPROVEMENT
(1)
1. Checked the
calibration.
2. Placed the food to
be weighted on the
plate
3. Determined the
weight by
checking where
the hand is
pointed.

4. Recorded the
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 readings in grams
or kilograms.

5. Cleaned the plates

of the weighing
scale.
TOTAL SCORE

B. How to use Kitchen Thermometer

STEPS EXCELLENT SATISFACTORY NEEDS

(3) (2) IMPROVEMENT
(1)
1. Check the
thermometer
2. Dip in boiling
liquid.
3. Recorded the
reading by °C or
°F.
4. Cleaned after
using
5. Observed
sanitary
procedures while
doing the activity.
TOTAL SCORE

A.5 Summary:
Tools and Equipment classified into four groups and these are classified shown in this chart:

Types, Characteristics and Functions of Basic Equipment Used in Food (Fish)

Processing

Equipment Measuring Cutting Tools Preparing

Tools Tools
1.Refrigerator 1.Scaler
2. Freezer 1.Knives 2.Spatula
3. Vacuum 1.Weighing
3.Ladle
Pack Machine Scale 2.Slicer 4. Tongs
4. Gas Range 2. Measuring
5. Colander
5. Pressure Spoon 3. Peeler
6. Basin
Cooker 3. Measuring
4. Kitchen 7. Chopping
6. Can Sealer cup for Dry
Scissors Board
7. Smoke Ingredients
8. Trays
House 4. Measuring
9. Steamer
8. cup for Liquid
10. Steamer
Poly/Impulse Ingredients
11. Saucepan
Sealer 5. Refractometer
12. Carajay
9. Electric 6. Salinometer
13. Frying Pan
Mixer 7. Kitchen/Dial
14. Casserole
10. Food Thermometer
15. Double
Processor 8. Beaker
Boiler
11. Meat 9. Graduated
16. Hair Dryer
Grinder Cylinder
17. Mixing
Bowl
18. Forceps

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Post- Assessment
Directions. Matching Type: Match column A with Colum B. Write only the letter of your answer in
your notebook.
Column A
Column B
1. Used to heat food a. Tray
2. Used to store food b. Gas range
3. Used to seal can c. Can sealer

4. Used to mix food d. Refrigerator

5. Used to measure small quantities e. Electric mixer

f. Refractometer
of ingredients
g. Knife
6. Used to measure sugar content
h. Measuring spoon
7. Used to measure volume of liquid
i. Scaler
8. Used to cut food/fish j. Graduated Cylinder
9. Used to remove scales of fish
10.Used to hold ingredients

VI. REFERENCES
Learning Module Food (Fish) Processing 10, pp 43-55
“Overview of Food Processing Equipment,” Thomas Industry last modified June 8, 2020,
https://www.thomasnet.com/articles/machinery-tools-supplies/overview-of-food-processing-equipment/

Prepared:
MYRA T. DE JESUS
Teacher II

Evaluated:
EVANGELINE F. CORAŇES
Head Teacher IV, TLE Department

Approved:
BENITA P. ESPE
Assistant Principal II, Junior High School

Noted:
ROSALINA G. SANTOS, EdD
Principal IV

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